NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Cooked quinoa

0.75 cup Canned chickpeas

1 cup Broccoli florets

0.5 cup Red bell pepper

0.75 cup Non-fat Greek yogurt

1 tbsp Lemon juice

2 tbsp Nutritional yeast

0.5 tsp Garlic powder

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  In a large mixing bowl, combine the broccoli florets, chopped red bell pepper, and rinsed chickpeas.

• 3

  Drizzle with extra virgin olive oil and season with the ground cumin, garlic powder, sea salt, and black pepper, tossing until evenly coated.

• 4

  Spread the vegetables and chickpeas in a single layer on the prepared baking sheet and roast for 20-25 minutes until the broccoli is tender and the chickpeas are slightly crisp.

• 5

  While the vegetables roast, prepare the high-protein dressing by whisking together the Greek yogurt, lemon juice, and nutritional yeast in a small bowl until smooth.

• 6

  Assemble the bowl by placing the warm cooked quinoa at the base and topping it with the roasted vegetable and chickpea mixture.

• 7

  Finish by drizzling the creamy lemon-yogurt sauce over the top and enjoy immediately.